Venison Curry

  • 2 lbs. venison roast; or
  • 2 lbs. filet marinated in butter; until tender
  • 1 can golden mushroom soup
  • 1 can water
  • 1 med. bell pepper; chopped
  • 1 tbsp. curry powder
  • 2 tbsp. bacon fat
  • 1 tbsp. soy sauce
  • 1 large onion; chopped
  • salt and pepper

Cut venison into bite-size chunks, salt and pepper to taste, roll in flour to coat. Saute venison quickly, remove from pan. Add bell pepper and onions; cook until tender.

Return venison to pan. Add mushroom soup, water, soy sauce, and hot sauce. Stir to mix thoroughly; cover with a lid and simmer until tender.

Serve with chutney and wild rice.

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